Rain is the messenger of clouds and a symbol of summer. Affectionate rain touched the soul of the earth and stirred the lush melody of Shan Ye.
When the rain comes, the fungus laughs. After the solstice of summer, on the vast mountains and Ailao Mountain, between the fingers of green trees and in the soil covered with fallen leaves, all kinds of bacteria are springing up one after another, waiting for hardworking people to approach it and collect it.
It rained several times and the villagers began to get busy. As soon as the first morning light in the east lit up the boundless sad earth, they had already put on hemp fiber, put on their hats and carried baskets into the mountains to pick mushrooms. It rained all night. After the rain cleared in the morning, the dense layers of trees were filled with moisture, and the warm breath of fermented leaves and moist fresh air came to my face, and the mountains and plains were filled with the unique smell released by dense vegetation. Picking auricularia auricula seeds is a technical activity based on experience. In the forest covered with thick pine needles and fallen leaves of other trees, wild fungi that just broke through the ground the night before are quietly lurking under the fallen leaves. Some slightly arch out the mushroom cover, revealing bright faces in the warm morning breeze, and more are silently hidden under the leaves, not showing mountains and rivers. Only cautious and thoughtful people can find their traces and collect them happily.
There are many fungi in JD.COM, which can be said to be the kingdom of fungi growth, thanks to the care and gift of two green barriers, Wuliangshan and Ailao Mountain, and also thanks to the forest coverage rate of more than 70% in JD.COM. From June to September every year, in the vast and sad Qianshan Valley, which is constantly infiltrated by rain, there are countless kinds of bacteria, and the variety is amazing. Just those well-known bacteria can be listed at a glance: chicken fir, mushrooms, boletus, sheep liver, brush mushrooms, dried mushrooms, Pleurotus ostreatus, red mushrooms, trumpet mushrooms and so on. Each fungus has different characteristics and tastes, and it is eaten in different ways.
With the change of seasons, the germination time of various wild mushrooms is different. The first batch of mushrooms can't help being lonely. After the first rain, they couldn't wait to poke out their cute little heads. Villagers who rely on mountains to eat mountains should move from time to time. First, invite them home to cook and eat, because they are the supreme delicacy of nature's original ecology. When cooking mushrooms such as boletus, smart people in JD.COM will add a lot of garlic slices, stir-fry them with fresh shredded peppers and add them to the stew to maximize the delicious taste of mushrooms, and garlic has the efficacy of poison detection and prevention.
Meet gourmet
Shanzhen
The legendary taste journey
Old people in the village often say that garlic and mushrooms are fried together. If garlic stays white and does not turn black, this pot of mushrooms can be safely eaten. Other varieties of auricularia auricula have similar practices, each with its own taste and charm, and can be fried or fried or fried or boiled according to personal preference. Of course, if it is not cooked properly or mixed with poisonous wild bacteria, there is a great risk of poisoning after eating. Therefore, the most important thing to eat wild mushrooms is not to mix them. They must be cooked and fried thoroughly. This is the same as eating puffer fish at the risk of death. This is probably the wonderful attraction of wild mushrooms. In this way, cooking and tasting wild mushrooms should be a legendary journey of vision and taste in the true sense.
Termitomyces gallinarum
King of bacteria
Chicken fir, the king of fungi, is the leader of wild fungi in JD.COM. Its meat is fat, delicate as velvet, very crisp, tender, fresh and delicious, and its taste is comparable to Wuliangshan black chicken soup. Most of them grow on termite nests in Wuliangshan and Ailaoshan, and the location of eruption is relatively fixed every year, usually after June 24 of the lunar calendar. When the chicken fir was first unearthed, the mushroom cover was conical, mostly dark brown or yellowish in color, and the mushroom pleats and stalks were milky white. When ripe, mushroom caps are like an open umbrella, clustered and lonely, and there are also pieces of wonders gathered together. Among JD.COM chicken fir, "black head" and "torch" are the best, followed by white skin, flower skin and yellow skin, which are favored by delicious followers at home and abroad.
Because chicken fir is a particularly expensive fungus, people are eager for its delicious taste. When cooking, they try to keep the original flavor of the chicken fir, almost without seasoning, for fear of taking away the original flavor of the chicken fir, which is completely different from cooking other fungus. In JD.COM, the most traditional way is to wash and tear chicken fir into shredded soup, add fresh minced meat, and add proper amount of lard and salt. This simple cooking method can keep the chicken fir delicious and sweet to the greatest extent.
In order to taste the extremely delicious chicken fir all the year round, people in JD.COM often fry it into dried chicken fir with sesame oil and can it for storage as an important delicious auxiliary material in daily diet. Well-made dried chicken fir is fragrant, oily but not greasy, and easy to carry. It is a delicious food for traveling and giving to relatives and friends. After the mushroom season, choose a chopstick, dried chicken fir and mix it in the morning and evening. A bowl of ordinary noodles immediately becomes delicious, magical and attractive, which makes the eaters pleasing to the eye and greatly increases their appetite.
rhodotorula
fine character
There are many fresh and high-quality varieties in JD.COM's fungus family. As a rising star, Rhodotorula is sought after by consumers inside and outside the province because of its bright red color, noble quality, sweet taste and rich in dozens of amino acids and trace elements. It has already entered the ranks of high-grade fungi and exported to coastal first-tier cities and economically developed areas, becoming a hot luxury.
The unique taste of some mushrooms not only makes people drool, but also has touching stories and legends. "Poor scholars eat delicious milk mushrooms" is one of the widely circulated stories.
It is said that a long time ago, there was a declining scholar in the countryside of JD.COM. He came from a poor family and studied hard for decades, but he always failed in the imperial examination. When he was unlucky, he faced the merciless blow of fate and all his thoughts were burned. He thought of suicide, but he was helpless and didn't know how to die at the moment. One day, he heard from his neighbors in the village that there is a bright orange poisonous fungus on the back hill, which can kill people and help those who see through the world of mortals. Early the next morning, he went up the mountain to look for it. Finally, he met a piece of Huang Chengcheng in a mountain forest. When he gently stroked the fungus skin with his hand, milky juice flowed out. The scholar remembered that the villagers said that people with bright colors must be poisonous bacteria, so he happily picked them home and fried them. It was so dead. In the process of eating auricularia auricula seeds, the scholar found the taste delicious and lamented that if he died of this poison, he would be very satisfied, and he would have no regrets in going to hell. The scholar who ate the fungus lay down early to die, but slept until dawn and woke up refreshed. The scholar who was not poisoned wept with joy and shouted, "Fortunately, even the sky won't kill me." . I can't help thinking of the delicious food I tasted yesterday, and I hurried up the mountain to find bacteria. I got it. Go back and continue cooking. I also asked my neighbors to share with me. Everyone gave thumbs up and praised the delicious taste. This story is widely circulated and people eat it one after another. Because this kind of bacteria has white pulp juice and looks like emulsion, it is named "Lactarius".
Lactarius lactis
Lactarius is brightly colored and comes out a lot after bathing, and clusters of orange are particularly eye-catching. Because this fungus is non-toxic and the folk eating method is flexible and diverse, it can be fried with leeks. You can choose to blanch the small bones with boiling water, and then add salt, pepper, pepper, fennel seeds, grass fruit noodles and so on. After draining the water, gently stir it evenly, and then put it into a jar for compaction and pickling. After more than half a month, take it out and steam it, fry it, make soup or eat it directly, which has a special flavor.
Coincidentally, there is a legend in JD.COM that "the Jade Emperor came down to earth to taste the dried mushrooms": Niu Wangmo and his wife, Princess Tiefan, did wicked things to the Tang Priest and his disciples who were going to the Western Heaven to learn Buddhist scriptures, and were stunned by the Jade Emperor, and then they were banished to the mortal world to work as cattle, plowing fields for the toiling masses year after year to atone for their sins. One day, Niu Wangmo came across a fungus with dark brown and white texture in the forest, which looked like a cow's tooth. It is ugly, but it has a unique smell, so he picked it up and cooked it, and found it very delicious. Niu Wang Mo thinks this is unusual, even the Jade Emperor who has tasted delicious food all over the world may not have tasted it. He decided to invite the Jade Emperor to taste it, so that he could be reinstated as soon as possible. As expected, the Jade Emperor who was invited to visit the mortal world tasted its delicacy and greatly appreciated it. He thinks that there are so many delicious foods in the Heavenly Palace, which is simply the first delicious food on earth. When asked about the name of this thing, Niu Wangmo faltered, but the Jade Emperor smiled. This thing is very similar to Niu Wangmo's teeth that were knocked out at the beginning, so the Jade Emperor named it "Niu Tooth Mushroom". In order to taste this delicious food as scheduled every year, the Jade Emperor ordered Niu Wangmo to stay on earth. During the rainy season in July and August, Niu Wangmo was responsible for collecting fresh fungus and paying tribute to the Jade Emperor and the Empress Dowager.
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The legendary "odontococcus bovis" is Ganba, a rare wild edible fungus, also known as embroidered cocci, opposite flowers and equisetum dentatum. The appearance is plain and clean, and there is no fat shape of other mushrooms at all, but it is fresh and fragrant, with a unique dry fragrance, which is the best of wild mushrooms. Mushrooms are suitable for dried meat dishes, which can be fried, fried, dried and pickled, and are deeply loved by people. When cooking, tear the fungus into filaments, wash it, add green pepper, garlic and shredded ginger, and stir fry. Stir-fried dried fungus with vegetable is rich in fragrance, refreshing and dry, sweet and tangy, long and tender. Stir-fry the dried mushrooms with the meat. First, wrap the washed mycelium with native egg juice, fry it in an oil pan, and then stir-fry it with seasonings such as shredded ham, shredded pepper and garlic. The mushrooms cooked in this way naturally combine the rich aroma of ham and the delicious taste of mushroom seeds, and the aroma is more rich and mellow, and the taste is wonderful, which makes people's appetite open and memorable. Lvmu of Yurun Mountain smells good. Friends who have tasted wild mushrooms in JD.COM will definitely stop for the magical beauty of Wuliang Mountain and Ailao Mountain and linger for the green ecology of this beautiful land.
A gift from nature
Author | Sun
Image | Zhao Xiankun is partly from the Internet.